Fettuccine Bolognese
This hearty and comforting slow cooker Bolognese recipe features a rich and flavorful sauce loaded with aromatic vegetables, ground beef, and a savory blend of beef broth and red wine. The meat simmers in the slow cooker, allowing the flavors to meld and intensify, resulting in a satisfying meal that pairs beautifully with al dente fettuccine. The finishing touch of grated Parmigiano-Reggiano cheese adds a delightful layer of creamy saltiness, making each bite a delicious experience. So gather your ingredients and get ready to savor this classic Italian favorite at your table.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 oz. pancetta, chopped
- 2 small yellow onions, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 3 lb. ground beef
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 can (28 oz.) crushed plum tomatoes
- 1/2 cup milk
- Salt and freshly ground pepper, to taste
- 2 Tbs. salt
- 1 lb. fettuccine
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- <b>Saut&#233; the ingredients</b>
- In a large fry pan over medium-high heat, warm the olive oil. Add the pancetta and saut&#233; until it begins to render its fat, about 1 minute. Add the onions, carrots and celery and saut&#233; until the onions are translucent, about 5 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until it is no longer red, about 7 minutes. Transfer to a slow cooker.
- Add the broth and wine to the pan and increase the heat to high. Bring to a boil and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the liquid into the slow cooker along with the tomatoes and stir to combine.
- <b>Cook the sauce</b>
- Cover and cook the sauce on high for 4 hours or on low for 8 hours according to the manufacturer&rsquo;s instructions. Add the milk, stirring to combine. Cover and continue cooking for 20 minutes more. Season with salt and pepper.
- <b>Cook the pasta</b>
- Bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta. Cook, stirring occasionally to prevent sticking, according to the package instructions until al dente (tender but firm to the bite). Drain, return the pasta to the pot and toss gently with 2 cups of the sauce. Serve, passing the cheese at the table. Serves 4; makes about 12 cups sauce total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
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